Arame Sautée

This is a savory dish to nourish amongst all the sweets of the Thanksgiving. Arame, or sea oak, is a type of kelp, popular in Japanese and Korean cooking. It has a lovely mild-sweet flavor and like many seaweeds is high in calcium, iodine, magnesium, iron, and Vitamin A. For centuries arame has been used to tonify yin and strengthen the immune responses.

IMG_0797

Ingredients:
1 onion, cut into half-moons
1 carrot, julienned
1/2 pakage arame
6 fresh shitake mushrooms, thinly sliced
garlic
ginger
sesame oil
shoyu
mirin

Carmelize onion in sesame oil then and add ginger, garlic and arame. Add carrots and cook for 5 minutes.

IMG_0786
Sautée together until the vegetables begin to break down and are shiny. Then add shitake mushrooms.

IMG_0787

Add water to almost cover the vegetables and simmer for 15-20 minutes. Add shoyu and mirin to taste.
Simmer an other 10 minutes to absorb flavors.

IMG_0793

Remove lid and cook uncovered until all moisture is absorbed, leaving just the arame and vegetables.

Enjoy while still warm!

MORE ARTICLES

Wild Mushroom Soup

Wild Mushroom Soup

Wild Mushroom Soup is a powerful infusion of herbs and spices to enjoy this solstice. Recent scientific studies have shown that wild mushrooms...

read more
Lentil Walnut Pâté

Lentil Walnut Pâté

Lentil Walnut Pâté Makes about 3 cups, 8 – 10 appetizer-sized servings Miso, umeboshi paste and mirin can all be found in hippy health food...

read more
KABOCHA MISO SOUP

KABOCHA MISO SOUP

This soup is one of my favorites and offers the quintessential savory taste for the fall. At the turn of the season when the air is suddenly nippy...

read more
Chocolate Raspberry Tart

Chocolate Raspberry Tart

This recipe is quite simple to make, and it's vegan and nut & gluten-free without sacrificing anything in the taste department! The natural...

read more